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3/4

To make the curry a bit milder, I used 1/3 cup curry paste, substituted 1 1/4 cups yogurt for the 1 1/4 cups water, and added 3 tbs brown sugar (which was suggested in a different recipe). It really tastes even better than the posted recipe.

cbcarlisle
from Los Angeles, CA
/ 10.05.2016

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Just not interesting or tasty enough to merit the time and energy that went into this when I can buy something 10 times better on my way home from work any day of the week.

clancys
from San Francisco
/ 08.17.2016

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Loved this! Like alwaays I read the reviews first and get ideas for improvements. I added ginger powder only because I didn't have fresh ginger root on hand. I did a vegetarian take on it and added veggie chicken strips and used tofu instead of potatoes. Used a package of stir fry vegetables (broccoli, carrots, and snow peas) instead of those listed. Added in some Thai red chili peppers for heat. Actually took them out shortly after as they were beginning to overpower the dish. I will make again.

eugene_vandergrift
from NJ
/ 07.28.2016

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Agree with other reviewers in that this recipe was a bit bland, but I will say that it was much better as leftovers (assuming the flavors had more time to settle together). I used yellow (not red) curry paste, and I added some fresh grated ginger, some dried garlic, a bit of cayenne, salt, and pepper. I cooked the basil in the sauce, and I would do that again (and would add more). My husband doesn't eat cilantro, unfortunately, so I had to pass on that. For a quick and healthy weeknight dinner, this is not a bad recipe though. If I were to make it again, I would still include the ginger (and might increase the amount) and substitute the chicken broth for the water, as another reviewer suggested. I would also a good amount of fresh garlic and put in more cayenne :) I might also add green beans, just for an additional veggie.

A Cook
from Paris
/ 07.02.2016

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A house favorite - loved by all, even the toddler! We often have difficulty finding the yellow curry paste, so sub in red curry paste and it's still delicious. Made as a get well dinner dropped off for neighbors and they loved also.

A Cook
from AO from Houston
/ 06.06.2016

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Not awful, but not a recipe I really want to make again. Lacked flavor. Needs some umph.

peg52
from KY
/ 06.02.2016

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I took several of the suggestions of other viewers, including adding diced ginger and cooking the chicken in the curry paste first. Instead of water I used 1c chicken broth. It was delicious, I'd definitely make it again.

islandfoody
from Seattle WA
/ 05.27.2016

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Good base, needs more oomph. I doubled the curry (green). Next time I would add ginger, fresh pineapple, a bit more salt and pepper (maybe more, but I'll start there). Otherwise it's a wonderfully hearty dish with rice.

shbbklyn
from Pittsburgh, PA
/ 02.07.2016

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This dish was bland. I used the Thai Red Curry paste as that was all that was in the store, no yellow. Obviously using red there was plenty of heat, but no other taste, really. Needs to be doctored up. I added ginger and garlic, and also added some chopped fresh pineapple, which complemented the heat. Still not really happy with it.

iamandrea22
from New Hampshire
/ 02.05.2016

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So I had decided to make this dish last night and I forgot my cardinal rule... read the reviews. SO as I read them this morning I said to mysefl "Uh Oh!" I decided to take a little from all of your suggestion.
When I added the curry paste to the pot I also added freshly chopped ginger and garlic. I also added 2 to 3 tsp of red curry.
I added vegetable stock and let simmer. Then added a twirl of sriracha.
Simmered some more. Served over rice with a squeeze of lime. I think we had a nice balance of sweet, tangy and spicy. Thank you all for your suggestions.